Cabernet Reduction Sauce

Here is a basic recipe to keep in your memory bank.

Remember, if you're going to put a sauce on a really good cut of meat,
or if you're going to make a memorable meal, DON'T use leftover,
non-descript wine in this sauce. It provides a basic flavor, so the
better the wine, the better the sauce. It seems like a waste of a good
bottle, and we, admittedly, have a lot of good wine to make this with,
but you will do yourself a disservice to go cheap here. Depth of
flavor is good for cooking as for wine. Start all layers of flavor with
a basic mirepoix: